Combine cream cheese with bean dip in a medium mixing bowl.
Fold in ½ of the green onion (saving the rest for a garnish/topping).
Spread in your oven safe dish and cover with a layer of shredded cheese.
Bake until cheese is melted (about 5 minutes) and garnish with more chopped green onion.
Slow Cooker Method
Alternatively, add all ingredients to your slow cooker and heat on low for 1-2 hours prior to serving.
Video
Notes
Substitutions/Variations
Cream Cheese - Use regular, lower fat cream cheese or sour cream.
Frito's Bean Dip - Regular or Hot Bean Dip (by Frito's).
Chopped Green Onions - Chives also work well!
Monterey Jack Cheese - Substitute with cheddar, colby jack, or queso blanco. You can use pre-shredded cheese, but I recommend that you shred it from a block of cheese.
Optional :Blend in Taco Seasoning
To Store
Room Temperature – You can leave this dip out at room temperature for up to two hours while serving. After that, it should be refrigerated. Refrigerate – This bean dip keeps well refrigerated, covered in saran wrap for up to three days! Freezer – Don’t freeze this cream cheese bean dip, as this process will change the texture as it defrosts.
To Reheat
Warm in microwave in 30 second increments. Stir and serve.